Lemon cream cookies

Yield: 70 Servings

Ingredients:

1/2 c Almonds; blanched slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar; packed
2 Lg Eggs
1 c Heavy cream
2 c All-purpose flour
1/2 ts Salt
1 ts Baking soda

Instructions:

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Remove zest from lemons with a citrus zester. Process zest and sugar until zest is grated about 1 minute. Add brown sugar eggs and cream and process until very well mixed 30 to 45 seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie sheets leaving 1 1/2 inches between cookies then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh NC pjxg05a